• Thai Basil Jalapeños +

Potato Pancakes


  • 2 large Sweet Potatoes, peeled

  • 1/2 large White Onion

  • 10-12 Gordy’s Thai Basil Jalapeños, plus more to top

  • 1 egg

  • 1/2 cup Almond Meal (or Flour)

  • 1 tsp. Baking Powder

  • 1 1/2 tsp. Salt

  • 1/2 tsp. ground White Pepper

  • Oil for frying

Cooking Instructions

  • Preheat oven to 300º. Use a box grater or food processor to shred the sweet potato and onion, then transfer to a paper towel-lined bowl and press to remove excess liquid (squeezing in a cheesecloth or tea towel will do this as well).

  • Transfer mixture to a large bowl, and mix in egg, almond meal, baking powder, salt, and white pepper.

  • Pat Gordy’s Thai Basil Jalapeños dry, then dice. Add to sweet potato mixture and mix well.

  • Warm a cast iron skillet over medium heat, then add 3 tbsp oil. Form small, palm-sized latkes with your hands and fry in batches, pressing down on each latke with a spatula or spoon to flatten. Fry until golden brown, then flip. Once cooked, transfer briefly to a paper towel-lined plate to drain, then transfer to a baking sheet in the oven to cook through.

  • Repeat the process with the remaining batter, adding oil as needed to maintain 3 tbsps. per skillet session.

  • After ten minutes in the oven, these are ready to serve warm. Top with additional Gordy’s Thai Basil Jalapeños.